Bowl Game Food

Yesterday we had friends over to watch the Fiesta Bowl featuring the local boys from OSU against the Golden Domers of Notre Dame. (This event is a.k.a. the closest OSU fans will come to having a religious experience – or so you would think, with all of the carrying on they do for weeks before and after. Can you tell I’m ‘not from around here’?)

Of course we needed good hearty fare to sustain us through the game, so I fixed a nice Cheddar Corn Chowder and made these really yummy chicken sandwiches. Both were a hit, although I might add bacon to the sandwiches next time. I always love avocado and bacon together. A couple of suggestions: Make sure the chicken is still a little warm when you toss with the aioli so the chicken can absorb more of the garlic and tarragon flavors. Get it right into the fridge afterwards until you’re ready to make the sandwiches and serve.

Chicken, Watercress and Avocado Sandwiches with Tarragon Garlic Aioli

The aioli is quickly made by mixing garlic and tarragon into purchased mayonnaise.

• 1 cup mayonnaise
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh tarragon
  (I used dried and it was fine)
• 2 teaspoons white wine vinegar
• 2 garlic cloves; 1 minced, 1 halved
• 1 teaspoon fresh lemon juice
• 4 skinless boneless chicken breast halves
• 8 center slices country white bread (each about 5x3 inches), toasted
• 1 bunch watercress, stems trimmed
  (I used regular red leaf lettuce since the grocery store did not have watercress)
• 2 avocados, halved, pitted, peeled, each half thinly sliced but intact (By ‘intact’ they mean that you slice each half into strips lengthwise, but not all the way through. You leave all slices attached at the top of the avocado and fan the slices out across the sandwich. Make sense?)

Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.

Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear or slice into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (Reserve remaining aioli for spreading on bread slices.).

Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down. Makes 4 servings.
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